Parmesan Crusted Potatoes
The best Parmesan Crusted Potatoes you will ever have. Easy to make and only a few ingredients for crispy golden potatoes.
Servings: 4
Equipment
- 8x8 baking dish or similar size
- sharp knife
- cutting board
Ingredients
- .75-1 lb baby potatoes *see notes
- ¼ cup butter, melted
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black cracked pepper
- ¼ tsp dried oregano
- ⅓ cup fresh parmesan, grated *more may be needed to create the "paste"
- 2 Tbsp fresh chives, chopped
Instructions
- Preheat oven to 425º. Prepare the baby potatoes by slicing them in half lengthwise, Option to score them with a very small sharp knife (just add a few cuts into them Photo One). This is not necessary, but it helps with an even cook. Feel free to skip if preferred.
- In the baking dish, pour the melted butter, cheese, seasonings in and mix with a fork. It should form a thick paste like texture. If you need to add more Parmesan you can in order to thicken the paste. The thicker it is the more crispy it will be.
- Place sliced potatoes snug to each other into the cheesy paste, lightly press them down. Sprinkle a few pinches of Parmesan over the potatoes and bake for 20-25 minutes. Or until the cheese and potatoes get browned. I love them that way, but you can also pull them a little quicker if you want the cheese less browned, they just won't be as crispy! Let them cool a bit, this will also help the cheese to stick to the potatoes, sprinkle with chopped fresh chives. Serve and enjoy!
Notes
You may not use the full amount of potatoes depending in size, the bigger potatoes will take up more surface area in the baking dish so please use patience on how many potatoes you need. You can also make a second batch if you's like.
- Experiment with Seasonings: Customize the Parmesan crust by experimenting with different seasonings. Add garlic powder, onion powder, thyme, rosemary, or a pinch of cayenne pepper to enhance the flavor profile.
- Watch the Oven Temperature: Keep a close eye on the oven temperature to prevent the Parmesan crust from burning. If necessary, cover the dish with aluminum foil for part of the baking time to control browning. Please note, I like mine on the more brown/crispy side but they can turn burnt quickly so keep an eye!
- Let The Potatoes Rest Before Serving, this helps to solidify the Parmesan and butter so it sticks to the potatoes more.
- *Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 0.5cup | Calories: 219kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 376mg | Potassium: 376mg | Fiber: 2g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 17mg | Calcium: 114mg | Iron: 1mg